Thursday, May 26, 2016

Roasted Coconut Kale from Linda Wiken @ErikaChase

I've really jumped whole-heartedly on the kale train. So I'm always looking for new recipes. I enjoy it in stir fry and salad, roasted and raw. However, there is a certain member of my family, who shall remain nameless, who is not a kale convert. I'm hoping one of these times to hit on the right recipe to bring him over to the green side.

That's why I was thrilled to stumble across this coconut kale. I lost the original recipe but found one that's very similar and think it turned out to be a tasty side dish. Hope you'll like it, too!

Here's what you'll need but I'm playing with quantities as I go along.

Place kale and coconut on baking sheet lined with parchment paper. Drizzle 2/3 of sauce over the kale and coconut mixture. Reserve remaining sauce to add to whatever you're serving with the kale.

Place in oven and bake for 15 minutes. Watch so it doesn't burn!

Serve with your favorite dishes. I chose grilled trout (basted with the Sriracha-coconut oil-tamari-sesame oil mixture), and fresh baby carrots, again with a touch of sauce and lime juice squeezed over top.

Enjoy!

I'm counting down to the release of TOASTING UP TROUBLE the first in my new Dinner Club Mystery series (includes recipes)